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Creator of Fearing’s Restaurant and author of The Texas Food Bible, Chef Dean Fearing is renowned for his “Elevated American Cuisine – Bold Flavors, No Borders” approach to cooking at his award-winning restaurant in Dallas. Since its opening in 2007, Fearing’s has been named “Restaurant of the Year” and “Table of the Year” by Esquire magazine, as well as number one in “Hotel Dining in the U.S.” by Zagat. Fearing’s Restaurant was also nominated by the James Beard Foundation as “Best New Restaurant” and is currently included on top national lists by TheDailyMeal.com, Gayot.com and many other influential food websites. Additionally, Fearing was recently recognized as a “Pioneer of American Cuisine” by The Culinary Institute of America and was presented with the Silver Spoon Award for sterling performance by Food Arts. CRN Digital Talk Radio named Fearing “Chef of the Year” for 2014.
Long known as the “Father of Southwestern cuisine,” Fearing has spent his life cooking for people who love good food. After twenty-plus years at The Mansion on Turtle Creek, he opened Fearing’s Restaurant at the The Ritz-Carlton, Dallas in 2007. The son of a Kentucky inn keeper, Fearing grew up with grandmothers who knew all about food and appreciated the finer details of Southern cooking and barbeque. He still utilizes and treasures their recipes, which remain one of the most important inspirations of his culinary life. The exuberant, ever-friendly Fearing was winner of the James Beard Foundation Award for “Best Chef: Southwest.”
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